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Clarified Lemonade

(Wines, Cordials, Liqueurs, &c.) - (The Lady's Own Cookery Book)







Pare the rind of three lemons as thin as you can; put them into a jug,

with the juice of six lemons, half a pound of sugar, half a pint of rich

white wine, and a quart of boiling water. Let it stand all night. In the

morning, add half a pint of boiling milk: then run it through a

jelly-bag till quite clear.











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